Search a meal
All dishes:
Meal families
Freshwater fish
Artic char with cream sauce
Cream sauce : Bechamel sauce with cream.
> view pairingsCheeses
Montboissié du Haut Livradois
France. Auvergne.
Semi-soft pasteurized cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.
Sea fish
Avruga caviar
Kipper ( smoked herring), coloured with squid ink, served like fish roe (caviar substitute).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and bonito
> view pairingsCheeses
Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Semi-hard raw whole cow's milk cheese with a washed rind, sometimes some milk from ewe or goat may be added to the cow's milk.
Ripening : 2 to 5 months.
Sea fish
Monkfish with Romesco sauce
Romesco sauce: catalan specialty. Sauce with a rehash of garlic, almonds, ñoras (dried red pepper), bread, tomatoes, oil, vinegar and spices.
> view pairingsMain meals
Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs whose broth is bound with butter or cream.
Cheeses
Brocciu passu
France. Corsica.
Ewe's milk cheese combining milk and whey.
Ripening : 21 days to 4 months maximum.
Cold starters
Sea bass carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsPork
Marinated pork skewers
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
> view pairingsPork
Braised rouelle of pork with potatoes
Rouelle : a thick slice of meat cut from the hind leg.
> view pairings